Rick Phillips

9.6

Like most of Philip Tongi wines, this 20 year old is just hitting it’s stride. The nose has lush bold fruits, dark plums, blackberry with a hint of licorice. Some old leather, faint earthy tobacco. Decanted for two hours found a refined texture. Smooth with some sediment, lushness is highlighted by the boldness of the flavors. The finish lingers…
— 17 hours ago

with Letha

Jonathan Warren

9.6

Very confusing because it has aged Riesling notes like honey up front but the acidity and minerals shine through and it’s just gorgeous — 8 months ago

Bob McDonald

9.5

See previous Delectable Note for the 2009 vintage from 88 weeks ago. Similar tasting note with a nose of Compost Heap, Sous Bois and dirty red and black cherry. Still a strong core of energy - could go on for another 5 years. Arguably Australia’s greatest Pinot Noir - definitely of Grand Cru quality. A lovely textured medium bodied palate. Only 40 dozen made. Philip Jones said at the time that 2009 was one of his best vintages, although to be honest he has made a few just as good, if not better, since. — 3 years ago

Jay Eagan

9.6

IloseaveyBilimet Philielkswithvilldeaveyatthewinerybillllhad Philip has his winemaker through the 90s and early 2000s leave Milkha yeahisisgreatdarkfruitwithalittlecigatboxanlesthersogladijustfoubdaboxofit — 5 years ago

with Kristine

Robert

10

Sweet and bubbly and tastes like strawberries. — 7 years ago

Joshua Fisher

9.3

Custom crush client at BRASSWOOD. Winemaker Philip Melka — 7 years ago

Ichiro Kawachi

9.3

Philip Harper sugoi — 9 years ago

Lyn Farmer

9.2

A beautifully balanced wine with black currant, black cherry, with hints of violet, vanilla and leather. There is a beautiful hint of fennel and eucalyptus on the long finish. Most impressive is the finesse of this wine - great flavor without being overly extracted. Lovely — 3 months ago

Marcus Chacos

9.0

Amazing Chardonnay — 8 months ago

JKT

9.1

Wine dinner with big group including Butch neighbor Art, Philip and Bewan. Pino brought it for himself, given the Cab lineup. Another of his lively dare I say relatively light on its feet Amarone. Balanced profile, actually a good food wine. — 3 years ago

Michael

9.1

Killer. Stein will be in good hands — 5 years ago

Iwan

9.0

Skin contact Grauburgunder (Pinot Gris) from the Mosel. What an alluring, beautiful orange color. The nose and palate are citrusy, fruity and refreshing. Well done. — 5 years ago

Lindsey Kelley

9.8

Sooo fruity and good and delicious 🍎🍐 — 7 years ago

Frank O

9.9

Our favorite Virginia winery! — 9 years ago

Marcus Chacos

9.5

Wow, this was an amazing amazing amazing red. Need to compare against everything we love. — 6 months ago

AEL

9.0

Tight, structured, took over an hour to really open up. Crushed raspberries, balsamic. — 7 months ago

Louis Martin

8.9

Dry, minerals, citrus, nectarine, not sweet at all. — 2 years ago

Daniel P. Drake

9.0

This is my first experience with this grape and this wine. I was given this wine by a close friend, the 1994 Ca' Togni Sweet Red Wine Philip Togni Vineyard Spring Mountain St. Helena, California. The grape is the Muskat Trollinger Muscat Hamburg.

On the nose there is licorice, leather, coffee and dark earth.

On the palate is licorice, buttery nutty carmel, concentrated dried dark fruits and butterscotch.

This wine is medium to full bodied and has port feel and qualities, sweet very viscous medium acidity and tannins seem to be fully resolved that moves deliciously into a long sweet savory nutty finish. Continued great weekend to everyone, stay safe and healthy. Nostrovia! 🍷🍷🍷🍷 — 4 years ago

Sweton Stewart

9.1

Does no betray that it is a SB at first blush. The grass is more a tertiary aroma beneath maybe a green apple nose.
On the palate the acid predominates but is not obtrusive. The wine is probably more of a Loire valley signature.
Rosslyn and Alix did not appreciate this wine at all. In fact they disliked it so much they did not drink it. — 6 years ago

with Rosslyn

Johnno Harris

9.3

Incredible concentration and power (esp for the $$) Quite raw. Needs 5+ years for tannin, acid and alc to settle down a bit. — 8 years ago